Grilled Chicken Bowl with Sweet Potato Fries and Avocado Salsa
This bowl combines juicy grilled chicken, crispy sweet potato fries, creamy avocado salsa, and fresh greens — a beautiful mix of textures and nutrients. It’s hearty yet light, making it perfect for a healthy lunch or dinner.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 ½ tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp paprika
½ tsp dried oregano
Salt and black pepper, to taste
For the Sweet Potato Fries:
2 medium sweet potatoes, peeled and cut into fries
1 ½ tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
For the Avocado Salsa:
1 ripe avocado, diced
½ cup cherry tomatoes, diced
¼ small red onion, finely chopped
1 tbsp lemon or lime juice
1 tbsp chopped fresh cilantro or parsley
Salt and pepper to taste
For the Bowl Base:
1 ½ cups cooked quinoa, brown rice, or mixed greens
Optional Toppings:
Crumbled feta or cotija cheese
Drizzle of Greek yogurt or tzatziki sauce
Fresh lime wedge
Instructions
Step 1: Prepare and Bake the Sweet Potato Fries
Preheat oven to 425°F (220°C).
Toss sweet potato sticks with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on a parchment-lined baking sheet.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Step 2: Marinate and Grill the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper.
Add chicken breasts and marinate for 15–30 minutes.
Heat a grill pan (or outdoor grill) over medium-high heat.
Cook chicken for 5–6 minutes per side, until fully cooked and slightly charred.
Let rest for 5 minutes, then slice.
Step 3: Make the Avocado Salsa
In a small bowl, combine diced avocado, tomatoes, red onion, lime juice, cilantro, salt, and pepper.
Gently toss to mix. Keep chilled until ready to serve.
Step 4: Assemble the Bowl
In a serving bowl, add a base of quinoa, rice, or greens.
Arrange sliced grilled chicken and a handful of sweet potato fries.
Top with generous spoonfuls of avocado salsa.
Garnish with feta, herbs, or a drizzle of yogurt/tzatziki if desired.
Tips
For crispier fries, don’t overcrowd the baking tray.
Marinate chicken longer (up to 4 hours) for deeper flavor.
You can air-fry the sweet potato fries at 400°F (200°C) for 15–18 minutes for a lighter version.
Add a bit of chili flakes or hot sauce if you prefer mild spice.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Store each component separately and assemble when ready to eat. The avocado salsa is best made fresh.
Q: Can I replace the chicken?
You can use grilled shrimp, tofu, or salmon for variation.
Q: How do I keep the fries crispy?
Reheat them in the oven or air fryer instead of the microwave.
Nutritional Information
Calories: 460 kcal
Protein: 38 g
Fat: 18 g
Carbohydrates: 36 g
Fiber: 7 g
Sugar: 8 g